Rack of Lamb Racemus

Submitted by: Bernd Mueller

Spread with raisin farce and wrapped in caul fat, roasted lamb gets a boost from the mint and raisin glaze.



    Mint-infused Raisin Glaze (makes about 2 cups)

    • 1 cup California raisin juice concentrate*
    • 1/2 cup red wine vinegar
    • 1/2 teaspoon ground fresh basil
    • 1/4 teaspoon ground turmeric powder
    • 2 tablespoons sweet chili sauce
    • 1 sprig fresh mint
    • 1/2 cup demi-glace
    • 1/2 tablespoon cornstarch
    • 1/2 tablespoon water
    • kosher salt and pepper

    Raisin Farce

    • 3 ounce uncooked chicken breast meat
    • 2 tablespoons sherry wine
    • 2 tablespoons (1 ounce) sour cream
    • 1 egg
    • 1/2 teaspoon finely chopped fresh thyme
    • 1 tablespoon finely chopped, fresh chives
    • 4 ounce California raisin paste*
    • 1 ounce panko bread crumbs
    • Dash of celery salt


    • 2 racks of lamb (about 10 ounces each)
    • Kosher salt and black pepper
    • 2 ounce prepared whole grain Dijon mustard
    • 8 ounce pork caul fat

    Fried Crepe Basket

    • 1 cup flour
    • Pinch of kosher salt
    • 2/3 cup milk
    • 1 egg
    • 1 tablespoon olive oil
    • Oil; for frying


    • 1 pound fresh baby beets
    • 1 pound fresh turnips
    • 1 pound fresh carrots
    • 12 ounce creamy polenta or chive-scented mashed potatoes
    • 3/4 cup (6 ounces) onion and garlic comfit


    For Glaze, bring raisin juice concentrate, vinegar, basil, turmeric and chili sauce to simmer and reduce by 1/3. Add mint and demi-glace and simmer for 5 minutes; return to boil. Dissolve cornstarch in water; stir into sauce and cook until thickened. Season with salt and pepper. Keep warm.

    For Farce, trim all fat from chicken and remove skin. Cut into small pieces and season with salt and pepper. Place in food processor with sherry, sour cream and egg; process until smooth. Turn into mixing bowl and fold in thyme, chives, raisin paste and bread crumbs. Season with celery salt. Cover and chill for at least 30 minutes.

    Remove fat and skin from racks. Cut each rack in half and trim out all but end rib bone. Trim fat from bone. Season with salt and pepper; rub with mustard. Sear lamb on all sides over high heat. Let rest 30 minutes. Spread Raisin Farce over lamb evenly 1/4-inch thick. Wrap completely in caul fat, leaving bone exposed. Chill for 30 minutes.

    For Crepe Basket, mix flour, salt, milk, egg and 1 tablespoon olive oil together thoroughly. Heat 4-ounce (1/2-cup) ladle in hot oil in deep fat fryer and then dip into batter. Return to hot oil and cook until shell is golden and crispy. Remove shell and drain on paper towel. Repeat to make 4 shells.

    For Vegetables, carefully trim all but 1/2 inch from tops and peel vegetables. Blanch in boiling salted water for 2 minutes, until al dente; remove immediately and chill in ice water. Drain and dry on a towel. Set aside.

    To serve, roast lamb in 375°F oven for 18 to 20 minutes or until medium rare (145°F in center). Let rest for 10 minutes and then slice. Pipe polenta onto center of plate and shingle lamb slices on top. Quickly sauté vegetables in hot butter and season with a pinch of sugar and salt; arrange vegetables in Crepe Basket and set along side lamb. Spoon comfit around lamb and ladle 1-1/2 ounces (about 3 tablespoons) Mint Raisin Glaze over each serving. Serve immediately.

    Note: Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (8 ounces natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 880 (57% from fat); Total Fat 56g (sat 25g, mono 22g, poly 4g, trans 0g ); Cholesterol 175mg; Protein 29g; Carbohydrate 67g; (Dietary Fiber 6g; Sugars 34g; ); Iron 13mg; Sodium 590mg; Calcium 259mg; Potassium 857mg

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